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  • Writer's pictureJill


Updated: Jul 29, 2019

This salad isn’t what you would traditionally think of when you think of an antipasto. Most of the time when you hear the word Antipasto, you think of slices of meats, cheese, vegetables and olives alongside some crusty bread on a large platter. To me, that's an antipasto platter and I LOVE an antipasto platter.

There is nothing I love more alongside a glass of red wine.

This antipasto salad is a little bit different, but with some of the same flavors. We’ve had it on holidays and game days, we even had it at my bridal shower because it’s just that popular.

This is a chopped version of a super tasty antipasto platter that will change the way you eat this Italian classic.

½ pound thick cut Genoa salami (cubed) You can ask the deli counter to give you extra thick cuts for you to cut into cubes.

1 cup thick cut provolone cheese (cubed)

1 jar green olives with pimentos (whole)

1 jar pitted black olives (whole)

½ cup red onion ( diced)

Olive oil

4 tbsp red wine vinegar

½ tsp Dried oregano

¼ cup chopped parsley

2 tbsp fresh lemon juice

2 garlic cloves (minced)

1 tbsp sugar

Add all of the above ingredients to a large bowl. Drizzle with olive oil and lemon juice and marinate overnight. Mix occasionally and serve with crusty bread. Try not to eat it all with your hands because it’s ADDICTIVE.

Chopped Antipasto Salad


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